I fell in love with falafels in Paris.
Ok, so it sounds a bit odd. But for those of you who have been to the Jewish Quarter in Paris, you will understand.
The Jewish Quarter is a historic district that lies in the heart of the Marais in Paris. Filled with Jewish book and antiquity stores, food vendors, and people dressed in traditional clothing, this incredible area is a fascinating part of a phenomenal city. Although the historical significance and amazing cultural experience were part of the reason I visited this area, I must admit that my journey there was a food pilgrimage to visit L’As Du Fallafel, which deservedly boasts the best falafel in Paris. From the takeaway window, you can buy a generous sized pita stuffed with shredded cabbage, cucumber and carrot, Tzatziki, grilled eggplant, and falafel. Utterly delicious and one of my most memorable travel food moments.
Since then, falafels have been a favourite of mine. What’s not to love about a ball of spiced chickpea goodness? Crunchy outside, soft insides. Perfection.
My only problem has been finding a recipe that is healthy, easy to make, and takes me straight back to that delicious moment in Paris. Given that they are traditionally deep fried, the struggle has been real.
However, thanks to the beautiful Kristy at Southern in Law I think I have finally found it.
I made these last weekend for my friends, and served them with my quick homemade yoghurt tzatziki – let’s just say that they didn’t last very long.
- 400g can of chickpeas, drained
- 1/2 small white onion
- 1 clove garlic, crushed
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh coriander/cilantro, chopped or 1/4 tsp ground coriander seeds
- 1/2 tsp ground cumin
- 1/4 tsp sea salt, ground
- 1/4 tsp baking powder
- 2 tbsp (20g) chickpea flour
- 1tbsp sesame seeds
- Preheat your oven to 180 degrees Celcius.
- Line a baking sheet with baking paper and set aside.
- In a food processor, process your onion until chopped.
- Add in your chickpeas, processing until smooth.
- Add in the rest of your ingredients (except the sesame seeds), processing until everything is incorporated.
- Roll your falafel balls (about 2 tbsp mix for one ball) with your hands and place them onto your prepared tray, repeating until all of your mix is used up. If your falafel mix is too wet, add a little more chickpea flour.
- Roll falafels in sesame seeds.
- Once all of your falafel are rolled, bake for 30-40 minutes, turning over after they've baked for 20 minutes. If you like your falafel crunchy, bake them for the full 40 minutes so they're crunchy and golden - if you like them a little softer, take them out after 30 minutes when they're just golden.
- Serve and enjoy!
- Apparently these falafels freeze really well - if they last that long!
- It's probably a really good idea to double the recipe. Just saying.